foodsofjane
  • Home
  • Recipes
  • CLE
  • Contact
  • Guides
  • Home
  • Recipes
  • CLE
  • Contact
  • Guides
Search

Deep Fried Goat cheese & Rice Balls

3/28/2019

3 Comments

 
I love fried balls of any sort. Lol. 

But for real, goat cheese is the GOAT - and I love arancini so this is sort of like a weird version of that. Also, how good is goat cheese with honey?? The best combo since pb & j. 
Picture
What you need:
  • 2 cups cooked white rice
  • 8 oz goat cheese
  • 1/2 cup flour
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1/2 tsp salt
  • 3 cups canola oil for frying
  • honey for drizzling and dipping
What to do:
  1. ​Combine the freshly cooked hot rice with the goat cheese and roll into 2 oz balls (a little smaller than a golf ball) and refrigerate the rice and cheese balls for 15 minutes.
  2. Heat the oil in a deep and small sized sauce pan on the stove.
  3. Mix the salt in with the flour and then coat each rice ball in flour, then egg, then panko bread crumbs before dropping into the hot oil. Make sure the whole thing is covered nicely, you can dip in egg again to get more crumbs on the ball.
  4. Fry 4-5 balls at a time for 5-7 minutes until golden brown. 
  5. Eat immediately and drizzle and dip with honey.
3 Comments

Chicken and Dumplings

3/6/2019

4 Comments

 
I used to beg my mom to take me to Cracker Barrel so that I could eat their chicken and dumplings and this is so much god damn better than that. LOL.

It's actually so easy to make dumplings, I was shocked when I started googling to find out how. I used dark meat because I think there's way more flavor and it's way juicer. #teamdarkmeat
Picture
WHAT YOU NEED:
  • 4 chicken thighs
  • 1/2 white onion
  • 3 minced garlic cloves
  • 3 big carrots
  • 3 celery stalks 
  • 4-5 sprigs of fresh thyme
  • 4 cups chicken broth
  • 1 1/2 cups AP flour
  • 1 cup buttermilk
  • 2 tsp baking soda
  • 8-10 rough chopped sage leaves
  • Salt and pepper as needed for serving
WHAT TO DO:
  1. Season the chicken thighs with salt and pepper and sear each side in a soup pot with 2 tablespoons of olive oil.
  2. Dice up the onion, carrots and celery and add it into the pot.
  3. Place the thyme and garlic into the pot as well and pour in all of the chicken broth. Cover and let simmer for 20 minutes.
  4. Mix the flour, buttermilk, baking soda and chopped sage leaves in a medium mixing bowl until you have a sticky dough texture.
  5. Remove the chicken from the soup after it's done cooking and shred it up. Set aside for now.
  6. Drop a full tablespoon of dough into the bubbling soup one at a time. They get bigger as they cook so save room and do a couple batches of 4 dumplings at a time. (I put the finished ones into the bowl where I keep the chicken during this step.)
  7. Once the dumplings are done, add the chicken back into the soup and serve hot.
4 Comments

Lemon vinaigrette bucatini + Garlic Bread Crumbs

3/6/2019

0 Comments

 
I love this recipe, the combination of that extra virgin olive oil + the zesty lemon flavor gives me all the light and crisp flavor feels. Adding more of the olive oil into the bread crumbs and then topping with more lemon zest at the end is what takes this one to another level.
Picture
What You Need
  • 1/2 lb bucatini pasta (fresh is best) ​
To Make The Vinaigrette:
  • 1/2 cup EVOO
  • 1/2 cup fresh lemon juice (2-3 lemons)
To Make The Breadcrumbs:
  • 6 garlic cloves
  • 5 slices of Italian bread
  • 1 tbsp EVOO
  • 1/2 cup parmesan cheese
What To Do
  1. Boil a large pot of water to cook the bucatini pasta.
  2. To make the breadcrumbs you'll want to process the bread in a food processor. Add in the minced garlic, EVOO and parmesan after the bread is crumbs are...crumb sized lol.
  3. Toast the breadcrumbs in the oven (350 F, for 5-7 minutes) or stovetop until crispy - the olive oil helps them crisp up. Set aside until it's time to top the pasta.
  4. While you are waiting for the pasta to cook, make the vinaigrette by vigorously whisking together the EVOO and lemon juice. Save the lemons to use their zest in the next step!
  5. Combine the vinaigrette with the pasta, plate it and then top with the bread crumbs, some lemon zest and fresh parmesan cheese. Season with salt & pepper as needed.
0 Comments

Beer & honey Mustard wings

3/6/2019

2 Comments

 
It's no secret that I love making fried chicken of all sorts. I think it might be the only other food that I consistently post about besides pasta, noodles and/or dumplings. I don't own a deep frier so I just use a large pasta pot for frying the wings. (If you're in the same boat, be sure to use a tall enough pot so that the hot oil doesn't splash out.)

I don't have a thermometer to check to see if the oil is hot enough for frying different types of food. I just run my finger tips under the sink faucet and then flick a little tiny bit of water into the pot of oil as it's heating. Once the water reacts and makes a crackling sound, it's hot enough to fry stuff.
Picture
This recipe isn't the same without Cleveland's famous Bertman Original Ballpark Mustard. Just sayin'. Go Tribe. For real though, I put this stuff on everything - as I am writing this I'm squirting some out onto crackers that I'm snacking on, lol. The obsession is real. ​If you're going to use other stuff, dijon is the next best thing.
Picture
WHAT YOU NEED:
  • 24 bone-in chicken wings (drums & flats)
  • 4 cups canola oil for frying 
Brine:
  • 1 beer (12 oz can or bottle)
  • 3 cups cold water
  • 1 tbsp garlic powder
  • 3 tbsp salt
Breading:
  • 2 cups AP flour
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp salt
Wing Sauce:
  • 2 tbsp beer
  • 2 tbsp melted butter
  • 1/3 cup honey
  • 3/4 cup mustard
  • 1 tsp salt
WHAT TO DO:
  1. Soak the chicken in the brine in the fridge for 2 hours. I've learned that if you let it soak too long, the meat turns a non-appetizing color.
  2. Put the pot of oil on the stove and set the heat to medium - test the heat after 6-7 minutes with the method I mentioned above.
  3. In a large bowl, mix the breading ingredients and toss the wings in it so that they are completely coated.
  4. Once the oil is hot, drop in the wings. I do 8 at a time for 8-10 minutes, but it depends on how big your pot is - make sure theres enough space for them to all breathe and cook.
  5. While the wings are cooking, mix the sauce and have it ready in a very large bowl.
  6. Once the wings are golden and crispy, remove from heat and set them onto a paper towel (to absorb a little oil) and then immediately toss them in the wing sauce.
  7. I like to dip the wings in more honey and I also think they taste best if served with the beer you used in the recipe! (Ps - you'll need 679 napkins too.)
2 Comments

    Connect

    CONTACT FORM
    If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.

    Calendar

    November 2024
    March 2024
    February 2024
    January 2024
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    October 2021
    September 2021
    July 2021
    June 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    December 2016
    November 2016
    June 2016
    April 2016
    January 2016
    June 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

FOODS OF JANE

mostly noodles
foodsofjane, llc  |  © Copyright 2021 |  [email protected]

  • Home
  • Recipes
  • CLE
  • Contact
  • Guides